Flocculating yeast - Doemens

Doemens

Yeast Bank and

Microorganism Collection

Apart from the raw materials quality the yeast strain significantly affects the

quality and the character of the final beer. Especially microbiological purity,

consistent yeast quality and yeast vitality are essential parameters for quality

management.

Whether for micro breweries or larger industrial breweries – with our long

lasting experience in the field of pure culture yeast strains and yeast

management we will assist you in finding the right yeast strain for especially

your beer.

The Doemens collection of microorganisms comprises pure-cultures of more

than 90 yeast varieties and further culture organisms such as lactic acid

bacteria for biological acidification. We are also glad to offer you a storage

possibility for your strain as a “Backup” and supply you with freshly grown

cultures of your yeast in regular intervals.

Our customers may chose from following varieties of pure-culture strains:

Bottom fermenting Flocculating yeast, Non-flocculating yeast,

yeasts

Pressure fermentation yeast

Top fermenting Wheat beer yeast, Pressure fermentation yeast,

yeasts

Kölsch yeast, Ale and Stout yeast

Lactic acid bacteria Lactobacillus delbrückii, Lactobacillus

cultures

amylovorus, more cultures upon request

More strain cultures Upon request

Price list:

Pure culture from a pure

strain

460,00 €

Yeast on cotton pad

65,00 € + 11,00 € packaging +

transport

Slant agar culture

78,00 € + 11,00 € packaging +

transport

Liquid culture (500ml)

95,00 € + 14,00 € packaging +

transport

Bacteria culture 80,00 € + packaging+ transport

All prices plus sales tax and shipping expenses.

The shipment of the cultures will be approx. 2 weeks after the order receipt as

every culture is freshly propagated. Furthermore prior to sending the yeast is

checked to ensure that there is no contamination in the pure culture.

Doemens Dry Yeasts

Dry yeast is a good alternative for smaller breweries which do

not have their own yeast propagation or for breweries that do

not produce regularly. Ordering dry yeast is a good possibility

to obtain yeast in a ready-to-use format, in a consistent quality

and with good storage abilities.

Some strains of the Doemens Yeast strain Collection are now available in 500 g

aluminium packs.

Strain 308 (bottom fermenting yeast)

Strain 308 is a bottom fermenting flocculating yeast with good sedimentation

properties and a high attenuation degree. With it´s good fermentation properties

and the well balanced aroma spectrum it is a popular and frequently used strain.

During fermentation strain 308 produces SO2 at high levels leading to a good

flavour stability and a decreased beer aging.

Wheat beer yeast Strain 433

The Doemens dried wheat beer yeast is a top fermenting yeast for the

production of typical traditional Bavarian-style wheat beers with a well balanced

fruity flavour.

Nottingham Ale

Quick start to fermentation in doing so the yeast reaches high attenuation rates.

The aroma is slightly estery.

BRY-97 American West Coast Yeast

BRY-97 American West Coast Yeast is a flocculent strain. The aroma is slightly

estery, almost neutral.

Belle Saison Yeast

Low flocculation rate. During fermentation, cooling is not normally used, allowing

temperature of fermentation to increase. Aroma is fruity, spicy and peppery due

to ester and phenol production.

CBC-1 Cask And Bottle Conditioned Beer Yeast

CBC-1 has been especially selected for it's refermentation properties and is

recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to

12-14% ABV due to its high resistance to alcohol and pressure; it does not

produce flavors therefore conserving the original character of the beer.

CBC-1 can also be used for primary fermentation and is especially suitable for

Champagne-like beers and fruit beers.

Prices

Aluminium packs dried yeast 433, 60,00 €

Nottingham Ale, Bry-97 Ale and Belle

Saison (500g)

Aluminium packs dried yeast 308 90,00 €

(500g)

All prices plus applicable legal VAT and shipping.

The delivery time is approx. 3 days after receipt of the order.

For questions on the yeast bank or orders please contact:

Thomas Huber or Dr. Andreas Brandl

Tel.: +49 (0)89 / 85 805 – 23 Tel.: +49 (0)89 / 85 805 - 35

Fax: +49 (0) 89 / 85 805 - 39

E-Mail: hefebank@doemens.org

14.03.2013 page 2

Doemens List of Strains

Dry yeast

Stamm Hefetyp

308 Bottom fermenting flocculating yeast

433 Top fermenting flocculating yeast

Flocculating yeast (bottom

fermenting)

Strain Yeast typ Slantagar

0,5 l Liquid

culture

301 Flocculating yeast Yes Yes














342 Bottom fermenting yeast for Lager Yes Yes







363 Bottom fermenting yeast for Lager Yes Yes




W 547 Flocculating yeast Yes Yes



(marked yeast are frequently requested yeasts)

14.03.2013 page 3

Non-flocculating yeast

(bottom fermenting)


0,5 l Liquid

culture

310 Non-flocculating yeast Yes Yes



W 521 Non-flocculating yeast Yes Yes


Pressure fermentation yeast

(bottom fermenting)

Strain Yeast typ

0,5 l Liquid

Slantagar

culture

360 Pressure fermentation yeast Yes Yes

DGH Pressure fermentation yeast Yes Yes


14.03.2013 page 4

Wheat beer yeast (bavarian style)


0,5 l Liquid

culture

432 Wheat beer yeast Yes Yes

433 Flocculating wheat beer yeast Yes Yes

















Kölsch yeast


0,5 l Liquid

culture

411 Top fermenting yeast for Kölsch

und Altbier

Yes Yes

403 Kölsch yeast Yes Yes




und Altbier

Yes Yes



14.03.2013 page 5

Top fermenting yeast


0,5 l Liquid

culture

494 Trappist yeast Yes Yes

495 Belgian Witbier yeast Yes Yes

496 Lambic yeast Yes Yes

497 Lambic yeast Yes Yes

O-57 Top fermenting yeast Yes Yes

H 04 Top fermenting yeast Yes Yes

W 557 Top fermenting yeast Yes Yes

W 572 Top fermenting yeast Yes Yes

Top fermenting yeast for pressure

fermentation


DGH-o Top fermenting yeast for pressure

fermentation

Altbier yeast



und Altbier

0,5 l Liquid

culture

Yes Yes

0,5 l Liquid

culture

Yes Yes

449 Altbier yeast Yes Yes




und Altbier

Yes Yes




14.03.2013 page 6

Ale and Stout yeast


0,5 l Liquid

culture

406 Ale yeast Yes Yes


473 Top fermenting yeast for Ale and

Stout


Stout


Stout


Stout

Yes Yes

Yes Yes

Yes Yes

Yes Yes


For questions on the yeast bank or orders please contact:


Tel.: +49 (0)89 / 85 805 – 23 Tel.: +49 (0)89 / 85 805

- 35

Fax: +49 (0) 89 / 85 805 - 39


Doemens Academy GmbH

Yeast Bank

Stefanusstrasse 8

82166 Gräfelfing / München

14.03.2013 page 7

Brief description of widely

used yeast strains

Bottom fermenting yeast strains

Non-flocculating yeast

Strain 310

Beers produced with Strain 310 are well balanced and the

yeast reaches high attenuation levels. The produced

fermentation by-products give the beers a soft and smooth

character. This yeast is perfect for the production of beers with

a high attenuation degree (light beers). Preferably low

fermentation temperatures should be applied.

Flocculating yeast

Strain 301

This yeast strain produces a balance flavour profile with the

typical sulfite-yeasty note of Bavarian “Helles”.

Strain 308

Due to it´s well balanced flavour profile and the perfect

fermentation properties this strain is ideal for the production of

bottom fermented beers. The high SO2 production compared

to other strains has positive effects to the flavour stability of

the produced beers. Thus it is perfectly suited for “Pilsener”

beers.

Strain 375

Strain 375 is the most frequently used bottom fermenting

yeast strain in Germany. It gives a balanced flavour in

combination with good fermentation properties. Other yeast

collections distribute it under a differing strain number.

The technological properties are very similar to strain 308

however it has a lower SO2 production.

14.03.2013 page 8

Strain 316

Due to it´s flavour profile this bottom-fermenting flocculent

Strain is perfect for the production of smoked beers.

Strain 329

The flavour properties of strain 329 are similar to strain 375.

However its flocculation is weaker compared to strain 375

Strain 320

This strain is perfectly suited for lower and moderate

fermentation temperatures. The flavour profile of the beers is

similar to beers produced with strain 308. Concerning the soft

character of the produced beers this strain is very good for the

production of the beer type “Munich Dark”.

Strain 352

Strain 352 can be compared to strain 308. The yeast is suited

for full-bodied beers and shows good clarifying properties.

Strain 360

This Strain has a fast yeast growth, good pH-drop and

reaches high attenuation levels. The beers produced with the

strain show a good balanced flavour profile.

14.03.2013 page 9

Bavarian wheat beer yeast

Stamm 439

The strain 439 produces a balanced clove and banana flavour,

with a hint of other fruit notes. The aroma intensity of this

strain is located between the strains 476 and 479.

Strain 476

The strain 476 produces a balanced flavour profile with notes

of clove and banana. The produced beers show the balanced

and typical aromatic taste of Bavarian wheat beers. Due to it´s

good fermentation properties (high yeast growth and

fermentation) these strain is the most frequently used bavarian

wheat beer strain. Other yeast collections provide it under a

different name.

Strain 479

This is a breed of strain 476. It has similar fermentation

properties with a higher ester production which pronounces

the fruity flavour of the beer (banana flavour).

Kölsch yeast

Strain 462

This strain gives the beer a typical fruity Kölsch character. Due

to its good alcohol tolerance alcohol value till 16 ABV are

possible.

Strain 484

This strain produces the typical, light fruity Kölsch flavour. The

strain showes a high fermentation speed in combination with

very good attenuation degrees.

Alt yeast

Strain 461

This typical Alt beer Strain produces beers with slightly fruity

top fermenting character.

14.03.2013 page 10

Special

Top-fermenting

Yeast Strains

Lower Rhine Ale Yeast:

This strain produces less ester flavour. By variation of the fermentation

temperature the flavour spectrum of the beer can be influenced.

Cold fermentation temperature lead to lager beer character

including SO2 .

Higher fermentation temperature can cause more fruity beers.

Because of the non-flocculent character of yeast the beer matures

rapidly as well at cold temperatures.

Fermentation temperatures: 13-20°C

Alcohol tolerance: high/ circa 11Vol% possible

Beer styles: Alt-beer, Kölsch, Berliner Weisse, American wheat or rye

Beer, Bière de Garde

Kölsch Yeast:

This is a yeast strain for the production of Kölsch or beers with Kölschlike

character. The Kölsch Yeast produces tender fruity and wine like

flavours. The fruit flavours get stronger with higher fermentations

temperatures. Also at lower temperatures this strain ferments well and

causes lager beer like flavours.


Alcohol tolerance: circa 10 Vol% possible

Beer styles: Kölsch, Alt, Berliner Weisse, American wheat or rye Beer,

Bière de Garde, spice and herb beers

European Ale Yeast:

Beers produced with this strain show a tender fruity character with low

ester amount.



Beer styles: Alt-beer, baltic Porter, Southern English Brown Ale, Sweet

Stout

14.03.2013 page 11

British Ale Yeast:

The produced beers show a dry, crisp, slightly sour and balanced

character with fruity note. The neutral character of the beer allows malt

and hop flavours to dominate.


Alcohol tolerance: high/ circa 11 Vol% possible

Beer styles: Blond Ale, English Barleywine, different Scottish beer

styles

English Ale Yeast:

This yeast originates from a traditional London brewery with strong malt

and hop flavours in beer. The produced beers get a smooth, fruity,

lightly sweet and balanced character.



Beer styles: American Amber Ale, English Barleywine and IPA,

Scottish beer styles, Bitter, Sweet Stout

South English Ale Yeast:

The beer produced with this strain show a crisp, slightly fruity and

minerally character with a dry finish. Mostly this yeast is used for beers

with high extract and high attenuations limits. Could be used for High

Gravity brewing.



Beer styles: Ale, Stout, Porter, English Barleywine, Russian Imperial

Stout

14.03.2013 page 12

Hampshire Ale Yeast:

The Hampshire Ale yeast has a unique fermentation and leads to

fruity estery beers with a complex malt note. The clearing is due to the

high flocculation very good. Diacetyl reduction is finished after

fermentation.



Beer styles: American IPA und Stout, Fruit Beer, Mild, Southern

English Brown

Reading Ale Yeast:

The produced beers get a rich and complex profile and show slight

malty character with a fine fruit and ester notes. Perfect yeast for the

production of classic British Bitter.



Beer styles: All English Bitters, Porter, Stout as well as Alt beer

Wales Ale Yeast:

The beers produced with this yeast show the typical character of

British and Canadian Ales. Good flocculation.



Beer styles: English Barleywine and IPA, Irish Red Ale, Northern

English Brown Ale, Bitter, Stout, Porter

York Ale Yeast:

This strain produces ales with a full malt flavour and character, but

finishes dry with moderate nutty and stone-fruit esters. .



Beer styles English IPA, Oatmeal Stout, Southern English

Brown, all Bitter Types, Sweet Stout

14.03.2013 page 13

Irish Ale Yeast:

This yeast is able to ferment wort with a high roast malt amount.

Lower fermentation temperatures lead to dry and crisp beers.

Higher fermentation temperatures lead to complex beers with a

strong fruit note.

Temperatures above 18 °C cause a strong ester production. The

flocculation of this strain is low to moderate.



Beer styles: Typical Irish and Scottish beer styles, Imperial IPA,

American Barleywine

Scottish Ale Yeast:

The beers produced with this strain show the character of typical

Scottish Ales. The ester production is higher at higher fermentation

temperatures.



Beer styles: Typical Scottish Ales, Baltic Porter, Imperial IPA, Old

Ale, smoked beer, Russian Imperial Stout

American Ale Yeast:

This yeast strain produces clear and fresh beers with a low fruit note

and a mild ester amount. At lower fermentation temperatures between

15 -19°C the yeast strain produces a light citrus flavour. Because of its

behavior the strain is versatile used for beer styles with strong malt

and hop character. The yeast has a weak flocculation which increases

with the increase of dark malt.



Beer styles Typical American Ale and Stout, Indian Pale Ale,

American Barleywine, various beer styles with spices.

14.03.2013 page 14

Belgian Monastry Ale Yeast:

This top fermenting Belgian yeast produces estery beer with a great

complexity. Due to its high alcohol tolerance the yeast could be used for

High-Gravity brewing.



Beer styles: Belgian Dubbel, Tripel, special beer, dark strong beer,

Christmas and winter special spice beer, Belgian Witbier

Belgian Strong Beer Ale Yeast:

This yeast produces a robust flavour profile with fruity nose and palate

and a dry, slightly tart finish. Due to its high alcohol tolerance the yeast is

commonly used for Belgian strong beer. CO2 production after filling and at

cold storage temperature is possible.


Alcohol tolerance: circa 12-13 Vol% possible

Beer styles: Belgian Tripel, special beer, blond Ales, Bière de Garde,

Christmas and winter special spice beer

Flemish Monastry Ale Yeast:

This strong beer yeast produces slightly fruity and dry beers with low ester

note.



Beer styles: Belgian special beer and dark as well blond strong beer,

Belgian Paleale, Bière de Garde, Russian Imperial Stout, strong Scottish

Ale, American Barleywine

Belgian Fruit Beer Yeast:

This yeast strain is perfect for the production of Belgian Fruit Beer ,

Belgian Witbier and Grand cru. The produced beers show a phenolic,

estery character with a fruit note on the top.



Beer styles: Belgian special beer and Witbiere

14.03.2013 page 15

Walloon Ale Yeast:

A typical Belgian beer yeast with mild fruit flavours, complex spice

notes and phenolic flavours. The phenol production increases with

higher fermentation temperatures.



Beer styles: Belgian Dubbel, Tripel, special beers and strong beers

Brabantian Saison Ale:

Typical Belgian farmhouse ale yeast with spicy and complex flavour

profile. Produced beers show a strong tart and dry palate with chewing

gum flavours and a mild fruit note. The fermentation starts rapidly and

vigorous. If the fermentation sticks give time and warmer temperatures

and it will start again.

Fermentation temperatures: 21-35 °C


Beer style: Saison

Antwerper Ale Yeast:

The produced beers show the typical well balanced rounded flavour of

beers in the region around Antwerpen in the east Flanderns.



Beer style: Belgian Dubbel, Tripel, special beer, strong beer, Belgian

Pale Ale, Flemish Brown Beer.

14.03.2013 page 16

Belgian Tripel and Dubbel Yeast:

This strain produces beers with spicy phenolic character and lower

ester amount. Like the Trappist Strong Ale strain this strain reduces

phenols during maturation. Sometimes this yeast is used in a mixture

with lactic acid bacteria.



Beer styles: Belgian Dubbel, Tripel, spice beers, Witbiere

Trappist Strong Beer Yeast:

The produced beers show a intensive ester and phenol flavour with

complex fruitiness. This strain produces compared to other Trappist

yeast strains a lower amount of banana and chewing gum flavour. The

phenol and ester production depends highly on the fermentation

temperature. This strain tends to reduce the phenol amount during

maturation and storage.



Beer style: Belgian Dubbel, Tripel, special beer, strong beer,

Trappist, Bière da Garde

Biére de Garde Yeast:

This strain has a high alcohol tolerance and produces complex and

good balanced Belgian Abbey beers. Banana- and Fruit-Esters on top

of a mild phenolic Profile with a tart hint.



Beer style: Belgian Dubbel, Tripel, special beer, golden strong beer,

Bière da Garde, Witbier

14.03.2013 page 17

Brettanomyces bruxellensis:

This Non-Saccharomyces yeast strain is in Belgium commonly used in

mixtures with Saccharomyces strains and lactic acid bacteria for the

production of Lambic and Geuze. Classic Porter are produced with

this strain in England. Brettanomyces bruxellensis ferments best in

worts with lower pH after the start of primary fermantation. The beer

produced with Brettanomyces bruxellensis needs a maturation period

of 3-6 month to develop the fully flavour profile.



Beer styles: Lambic, Fruit Lambic, Geuze, Flanders Red Ale

Brettanomyces clausenii:

This Non-Saccharomyces yeast strain is in Belgium commonly used in

mixtures with Saccharomyces strains and lactic acid bacteria for the

production of Lambic and Geuze. Classic Porter are produced with

this strain in England. Compared to Brettanomyces bruxellensis beers

the beers produced with Brettanomyces clausenii show a smother

character with fine notes of tropical fruits and pineapple.



Beer styles: Lambic, Fruit Lambic, Geuze, Flanders Red Ale

Queries and orders:


Tel.: +49 (0)89 / 85 805 – 23 Tel.: +49 (0)89 / 85 805 - 35

Fax: +49 (0) 89 / 85 805 - 39


Doemens Academy GmbH

Hefebank

Stefanusstrasse 8

82166 Gräfelfing / München

14.03.2013 page 18

Flocculating yeast - Doemens

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